The first time I tried this deliciousness, I was blown away. The textures of it are uh-mazing. The flaky, flavorsome fish complements the smooth cream cheese and spinach filling incredibly well. And the flavors! Let’s just say they will blow your mind (and your taste buds). 🤯 Besides being just plain awesome, this recipe is also super easy to make. Even if you’re a newcomer to the kitchen, you can have a high-class meal sitting on the table in under half an hour with this recipe. Delicious, fancy, and easy? This recipe ticks all the boxes. ✅
Recipe Ingredients
How to Make Salmon Stuffed With Spinach
Prep Pan – Line a baking sheet with foil, spray it with cooking spray, and set it aside.Cook Spinach – Melt the butter in a medium non-stick skillet over medium-high heat. Add a third of the fresh spinach to the skillet and cook it for 2-3 minutes, stirring often, until it wilts. Stir in the garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper, and cook for 30 seconds more. Continue adding the remaining spinach in large handfuls until it completely wilts down. Remove the pan from the heat.Add Cheese – Stir the cream cheese into the spinach until it melts. Sprinkle in the mozzarella cheese and stir until melted and combined.Prep the Salmon – Using a paring knife, carefully cut a slit in each salmon fillet to create a pocket.Stuff the pockets with your spinach mixture. Bake – Transfer the fish to the prepared baking sheet. Drizzle olive oil over the fillets, sprinkle them with remaining salt, pepper, and red pepper flakes, and bake for 8-10 minutes or until the salmon’s center is opaque and flakes easily with a fork.Serve garnished with parsley, with lemon wedges on the side.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Instead of cooking this dish ahead of time and reheating it, prepare the filling a day or two ahead of time and store it in the fridge in an airtight container. You can also pre-cut the salmon filets the day ahead of time. That way, when ready to bake, you simply preheat your oven, stuff the filets, and cook them! It then only takes a couple of minutes! Leftover baked stuffed salmon will keep in the fridge for 3-4 days. Since it has cream cheese in the filling, I don’t recommend freezing it.
Serving and Storage Instructions
Serve this creamed spinach-stuffed salmon fresh out of the oven. It’s incredible when the filling is still warm and bubbly. Store any leftover stuffed salmon in the fridge for 2-3 days. Reheat the filets in the microwave or in your oven. If you decide to reheat in the oven, set it to 300℉/150℃ and reheat just until the fish is warmed through.
What Sides to Serve With Spinach-Stuffed Salmon
More Spectacular Seafood Recipes to Try
Conclusion
Well, you are now ready to prepare one of the easiest fancy dinners I know of! Do you make stuffed salmon on the regular? If so, I’d love to hear your best tips and variations in the comment section below. 🫶
